Pandan and Coconut Bánh tươi
Ingredients
- 200 gRice flour (sifted)
- 100 gTapioca or Japanese pearls (powdered)
- 150 gWhite sugar (fine)
- 400 mlCoconut milk (well shaken)
- 5 pcpandan leaves (fresh and washed)
- 100 mlMineral water (room temperature)
- 1 pinchFleur de sel (plain)
Method
A bouncy, elastic texture that melts in the mouth. The green scent of pandan pairs with the richness of coconut milk for a glossy, translucent finish.
- 1
Blend the pandan leaves with mineral water. Strain through a fine cloth to keep only the intense, fragrant green juice.
- 2
In a mixing bowl, combine the rice flour, tapioca, and white sugar. Add a pinch of sea salt to balance the sweetness.
- 3
Gradually pour the coconut milk and pandan juice over the flours. Whisk until the mixture is smooth, without any lumps.
- 4
Oil a mold. Pour the batter to a thickness of 3 cm. Place in the steamer. The cake is done when it becomes translucent and your finger no longer sticks to the surface.
Frequently asked questions
How do you get this dish right?
- Never unmold while hot, the cake will tear. Wait for it to cool completely to gain firmness.
- For clean slices, wipe your knife blade between each cut.
How long does this dish keep?
Keeps for 24 hours at room temperature under a damp cloth. Do not refrigerate, as it hardens the texture.
